A Hong Kong street food classic, the humble fish ball can be found everywhere, from 7-11s to sit-down restaurants. Every local has their favorite stall that they swear by. But how did the Hong Kong fish ball come to be?

A popular dish in Southern China since the time of the Qing dynasty, fish balls in Hong Kong were originally served Chiu Chow style — white, boiled, and in noodle soup. But it was only when hawkers began frying them up and serving them with curry sauce that their popularity really began to take off, morphing into the golden yellow fish ball we know and love today. If you’re a traditionalist though, you can still enjoy the original Chiu Chow-style snack throughout the city.

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